Showing posts with label spaghetti. Show all posts
Showing posts with label spaghetti. Show all posts

Saturday, June 4, 2016

Weekday Bolognese Sauce #Recipe @PegCochran


This recipe comes from Mark Bittman's How to Cook Everything FAST.  It's a great cookbook with recipes that are fast but not boring and are still full of real ingredients. Many of the recipes are variations on a theme--you start with a base recipe and alter it this way or that way to produce different dishes.

While this bolognese did not have the incredible depth of Marcella Hazan's recipe which cooks for hours, it did have fantastic flavor and it's great to know you can pull it together on a weeknight!

Ingredients:

2 TBL olive oil
1 lb. ground beef, pork or veal or a combination of all 3 (I used beef)
1 small onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, minced
1/4 cup tomato paste
1 14-ounce can diced tomatoes
1/2 cup red or white wine
1/4 cup cream
1 lb. spaghetti or pasta of your choice
Parmesan cheese, grated

Heat 2 TBL oil in a skillet over medium high heat.  Add the meat, chopped onion, celery, carrot and onion. 

Brown meat




Add veggies to browning meat


When the meat is browned add 1/4 cup tomato paste and cook, stirring, about a minute.  Add wine and scrape up any browned bits from the bottom of the pan.   Add diced tomatoes and let simmer until wine reduces by half.  Stir in cream and turn the heat as low as possible.


Add tomato paste, wine and cream

Boil pasta and drain, saving some of the pasta water.

Add some of the pasta water to the sauce if you want it saucier.  Pour over spaghetti, add grated Paremesan and enjoy!



As a variation, add 1 pound finely chopped mushrooms, or use half the meat and twice the amount of veggies, or omit the can of diced tomatoes.

These instructions are not exactly as Bittman wrote them--he gives a step-by-step timeline of what to do when.  I prefer having my chopping all done before I start, but that's up to you.


Amazon 

The entire town of Cranberry Cove is popping with excitement. Monica Albertson is baking cranberry goodies by the dozen and shopkeepers are decking out their storefronts for the first annual Winter Walk—an event dreamed up by the mayor to bring visitors to the town during a normally dead time of year.

But it’s the mayor who turns up dead during the grand opening ceremony, his lifeless body making its entrance in a horse-drawn sleigh. Monica’s mother and stepmother quickly become the prime suspects when it’s discovered that the mayor was dating both of them, and to make things worse, her half brother Jeff uncovers a clue buried near one of the bogs on Sassamanash Farm. Now it’s up to Monica to find out who really put the mayor on ice.

Friday, May 31, 2013

Spaghetti alla carbonara

by Sheila Connolly


Eat your hearts out:  I'm in Italy.  If all goes as scheduled (she says, checking the itinerary that somebody else put together) today I'll be in a villa somewhere north of Florence, touring the Chini pottery museum and listening to lectures on Renaissance Humanism and Italian Villas of the Renaissance, or "chilling out" or taking a siesta (both items included on the schedule).  And eating a lot.



When I was growing up my mother did not cook anything ethnic.  It's a wonder she cooked at all, since her mother never learned.  She did well with meat/starch/veg, but there were seldom sauces involved.  I don't think I saw her make a basic spaghetti sauce until I was well into my twenties.

She and my father ate out (now and then we kiddies would be included, on our best behavior), but mainly in "Continental" restaurants in New York.  When we children were included we'd go to Trader Vic's (pupu platter!) or occasionally Mama Leone's (where Ed Sullivan was said to dine, not that we ever saw him).  For lunch it was The Women's Exchange or Robert Day Dean's or Rumplemayer's.  On a couple of memorable occasions, we were taken to Peacock Alley at the Waldorf Hotel. Apart from the pupu platter I can't remember anything I ate at any of them.

Isn't it a wonder I grew up loving to cook?  I'll be the first to admit that I didn't "get" it until my first trip to Europe, the year I was 21.  I didn't visit Italy until the following year, but I'd broken the ice by then.  One seminal moment that I remember well:  stopping at a street vendor for an ice cream, on my first day in Florence.  I had no clue what half the flavors were, so I boldly said, "nocciola."  One taste and I knew immediately:  hazelnut.  In fact, incredible hazelnut.  It was amazing, and I've never forgotten the Italian word. In fact, about the half of my Italian vocabulary comes from food terms (the other half is from art history, although one is seldom called upon to use terms such as chiaroscuro or sfumato in ordinary conversation). 

Most of the Italian cooking I've done comes from only one or two well-used cookbooks:  the Sunset Italian Cook Book (1972), which I bought first, and Marcella Hazan's The Classic Italian Cookbook (1973).  I'll admit I haven't been very adventurous, and the recipes I've used most often have been for pasta sauces (I gave you one for a vegetable cream sauce in an earlier post here) or simple pasta dishes.  Once my household discovered pesto, we've eaten it once or twice a month.  Spaghetti alla carbonara is another favorite.  (Guess what:  my husband makes both!)  They're quick and simple dishes, as long as you have the ingredients (fresh basil is a must for pesto!).

Spaghetti alla carbonara is a handy recipe because you can use up all the bits and pieces of sausage, bacon, ham, etc., that you have on hand.  If you want to be authentic, you can use prosciutto or pancetta, both more widely available in American markets than it was back when I started making this.  One more note:  this dish involves raw eggs.  Ideally the heat of the cooked spaghetti will cook the eggs.  There have been concerns about the safety of undercooked eggs, but I think these have been addressed by people who raise chickens.  If you have any issues, you might want to avoid this dish, but if you're an "over-easy" egg eater, go for it!


Spaghetti alla carbonara

¼ pound mild pork sausage
¼ pound prosciutto/pancetta/ham, diced
4 Tblsp butter
½ pound spaghetti (half a box, usually), cooked and drained
½ cup parsley, minced
3 well-beaten eggs
½ cup grated Parmesan cheese
Black pepper

Dice the meat and sauté it in half the butter over medium-low heat (you don't want it to be crisp).

Cook your spaghetti according to your taste.  Drain it and return it to the cooking pot, then immediately add the cooked meats, the rest of the butter, and the parsley.  Mix to blend.

Quickly pour in the beaten eggs and lift and toss to coat the spaghetti evenly.  Sprinkle on the cheese, add pepper, and toss again.  Serve immediately.  Mangia!


I am informed that on my trip I will have the opportunity to sample regional Italian delicacies such as farinata, garganelli, trofie and sgabei.  I have no clue what they are, but I'll find out!



Friday, March 22, 2013

Spaghetti with Blue Cheese

by Sheila Connolly



In case you haven't noticed, I love to cook (and eat), and there are occasions when I really enjoy making something complicated or time-consuming, both real luxuries in our busy lives.

But there are also times when inspiration deserts me, and I want something easy and fast.  And I don't want something from the local fast-food place.  Don't get me wrong—I enjoy a pizza now and then, or the occasional stop at Burger King, but I really do like to know what ingredients I'm putting in my mouth, and to limit the number of chemicals I can't pronounce.

Enter this dish.  I won't try to tell you that this is low calorie or low fat, although you could use margarine (is it called non-dairy spread these days?) or change the sour cream for the low-fat variety (but I don't think swapping yogurt in would work).  But it tastes good, if you're a fan of blue cheese.  This is a modified version of a recipe I found in a pasta cookbook that I think I received many years ago as a thank-you for contributing to Mothers Against Drunk Driving. The publication date is 1996, which puts it in those halcyon days before we learned of the evils of cholesterol—and it shows. I've referred to the cookbook now and then over the years in the quest for the perfect Mac and Cheese recipe (still haven't found it, but at least there are several alternatives in this book).


Spaghetti with Sour Cream and Blue Cheese

½ cup butter
8-10 green onions, chopped
4 oz. blue cheese (Roquefort or Gorgonzola)
8 oz. sour cream
Salt and pepper
1 lb. spaghetti

Crumble the blue cheese. Melt the butter in a large skillet.  Add the green onions and cook slowly, stirring, until they are soft. Sprinkle the crumbled blue cheese over the onion mixture and stir over medium heat until the cheese is melted.  Remove from the heat, and stir in the sour cream.


Add the pepper, then taste before adding the salt—how much you need will depend on how salty your cheese is.

Boil the spaghetti in salted water (add a little vegetable oil to the water to keep the pieces from clumping).  Drain well, then stir the noodles into the sauce.  Don't add it all at once—you can decide what spaghetti-to-sauce ratio you prefer. And remember, the pasta will soak up the sauce as it cools.



You can serve this with a simple green salad.




Add garlic when you're sautéing the green onions, if you want a stronger flavor.  You can also try different pastas.


Tuesday, March 13, 2012

Cleo Coyle Shares a Recipe for Italian Stew from a Reality TV Guest




Cleo Coyle, pasta eater,
is author of The Coffeehouse
Mysteries
.
After coming home from a trip to Italy, Kerry Milliron, a longtime friend of mine, told me about a traditional Italian dish called spiedina. I asked him if he would share the recipe, and he was happy to provide the details. (I was equally happy to make the stew, take digital photos, and go into a food trance of enjoyment as I ate it.)

This old school Italian stew is a very simple one to make. It also brings me right back to my childhood when my Italian-born mother and aunt would make a long-simmering meat sauce for Sunday’s pasta. If you make it, may you and your loved ones eat with joy!

~ Cleo Coyle


Watch Kerry on
the Discovery Channel!

You can see my friend Kerry Milliron as a guest in an episode of the new reality show Cash Cab, airing tomorrow (Wednesday), March 14, at 9:30 AM. If you're curious and you have the Discovery Channel in your cable mix, check out the show and have fun. :) 

I don't have a picture of Ker (just his lovely wife, Julie, in the photo below), but if you forced me to give you a celeb lookalike, it would have to be Jason Statham of the Transporter movies. In other words, if you see a man who looks like this...tell him Cleo Coyle says buon appetito!

(Kerry is a true Renaissance man, IMO. He's been an actor, dancer, poet, author. He's a devoted husband who cooks with passion and lives with joie de vivre. He also happens to be a publishing exec at Random House, and none of the above ever stopped him from having fun on the streets of NYC or Italy.)




Kerry's Spiedina: 
An Italian Stew


Text below courtesy of Kerry Milliron 


Spiedina is a simple stew that I first tasted in Ortona, on the Adriatic coast of Italy. The root of spiedina, in Italian, literally means skewered, and the nearby mountain town of Guardiagrele is famous for their skewered grilled meats. 

The Ortonians--whose more temperate clime allows them nearly year-round access to fresh fruit, vegetables, fish, etc.--probably found the spitted meats of Guardiagrele tasty but dry, and used them to add gusto to some of their local recipes. Their version of spiedina combines chunks of meat with a thick tomato base, for a rich ragout that's as quick and simple as bakery pizza.


~ Kerry

Kerry Milliron lives with his wife,
Julie, in New York's East village  


Julia Milliron in an ancient kitchen of Herculaneum, Italy, a
Roman town destroyed 
 in 79 AD, along with Pompeii, by the volcanic  eruption of Mount Vesuvius. (Photo by Kerry Milliron.)




Kerry's Spiedina: 
An Italian Stew

Ingredients: 


Salt & pepper
1 Pound of cubed beef tenderloin*
2 Tablespoons olive oil
2 Tablespoons chopped onion
1 clove chopped garlic
6 inches of dry (hard) Italian sausage (If you can't find dry sausage, try pepperoni instead.)*
1 28-ounce can of crushed Italian tomatoes

Step 1: Grill (or saute) your beef cubes until nicely browned, and set aside. 

Step 2: In a large saucepan over med-low flame, heat olive oil, and saute chopped onion, garlic, and your chunks of dry, hard Italian sausage for about 5 minutes. (If sausage begins to smoke or burn, temporarily remove it.)

Step 3: Stir in can of crushed Italian tomatoes, add browned beef cubes, and simmer, partially covered, over low flame for 1-1/2 to 2 hours, stirring occasionally (about every 15 minutes). NOTE: If the stew boils over your pot, lower the flame and take off the lid completely. If the stew appears to be cooking down too quickly (if it becomes too thick or dry too soon) just add a bit of water and continue cooking. Don't try to rush the process, the stew should slow-cook 90 minutes to 2 hours for the most flavorful results.

Serve with crusty bread and a robust beverage. Store leftover stew in refrigerator.

Final Notes from Cleo...

* When I made Kerry's recipe, I upped the beef cube amount to 1-1/2 pounds. 

* If you can't find dry (hard) Italian sausage, ask the folks in your grocery store's deli section to help you locate it or try substituting pepperoni. 

* As with all stews, this one tastes even better the second day. Spices continue to blend, offering an even more flavorful experience. On Day 1, I ate the dish as a stew with crusty bread and red wine. On Day 2, I ladled the reheated stew over a big bowl of spaghetti because it makes a delicious meat sauce for pasta. 

Thanks again to Kerry for sharing his recipe. ~ Cleo


Perito, Italy  (Photo by Kerry Milliron)





                
Eat with joy!




~ Cleo Coyle, author of


To get more recipes, enter to win
free coffee, or 
learn about my books, including
my bestselling 
Haunted Bookshop series, visit my online coffeehouse: CoffeehouseMystery.com



The Coffeehouse Mysteries are national bestselling
culinary mysteries set in a landmark Greenwich Village 
coffeehouse, and each of the ten titles includes the 
added bonus of recipes. 
 


The Ghost and
Mrs. McClure


Book #1 of 

The Haunted Bookshop
Mysteries
, which Cleo writes
under the name Alice Kimberly
To learn more, click here.


Thursday, June 23, 2011

Comfort Food for Summer - Bare but not naked spaghetti


I'm very excited to announce that the cover for the third in A Cheese Shop Mysteries series is done, CLOBBERED BY CAMEMBERT, and I love it.  I hope you do, too.  The book comes out in January.  But that is months away, and we're talking food...now.



I know it's summer, and I should be thinking about barbecues, and gardening, and sports to do outdoors. But I had a craving for comfort food and spaghetti. I'm in the midst of writing book 4, TO BRIE OR NOT TO BRIE, and I'm coming into the home stretch (the last third). That makes me hungry. I need brain food, i.e. comfort food.

Because I need to eat gluten-free, I don't indulge in carbs very often. Sure, I can have potatoes and rice and such, but restricting my diet has made me realize that I don't "need" those things. I get them in my cereal and the sweet breads that I make (like banana bread and coffee cake), so at night, I don't usually eat the extras. I stick to protein and vegetables and a glass of wine (that's my carb).

But last night, I needed carbs. In the form of spaghetti. I use this terrific brand that I found in the stores when I lived in Connecticut and can't find in the stores I frequent in California (don't know why...have complained), so I get it in bulk online through Amazon. It's called Bionaturae Gluten-free (spaghetti or linguine).  It holds together great, has a great texture, and to me, doesn't taste like it's not the "real" thing. From what I hear, Italy tests all of its people at a young age for celiac disease, so Italy--being a pasta nation--is on top of what it takes to make a great gluten-free pasta.

That said, I also wanted as fresh as possible, so I made sure I had fresh tomatoes, zucchini, mushrooms, onions, and turkey.  Yep, turkey. I like the lighter meat in this Bare but not Naked version of spaghetti.  It seems a little more "summery" (if you will).

Douse with Parmesan cheese and yum!

(*Yes, this can be made with regular spaghetti)

AVERY'S BARE BUT NOT NAKED SPAGHETTI

Ingredients:
1 pound gluten-free pasta (cooked 11-12 minutes, to tender)
1 pound ground turkey meat
1/2 yellow onion, diced
1/2 zucchini, sliced
2 fresh tomatoes, cut into chunks
8 mushrooms, sliced thick
1 teaspoon basil
1 teaspoon oregano
1 teaspoon ground pepper
1 teaspoon salt
1/4 cup water
1 tablespoon oil
1/4 cup red wine
4-8 tablespoons Parmesan cheese, shredded

Directions:
Heat large saute pan. Add 1 tablespoon oil, turkey (broken into smaller chunks), onion.  Put on the saucepan lid. Cook on low for 20 minutes, stirring occasionally (yep, got to remove that lid to do this) so turkey doesn't stick to pan and browns on all sides. Add water and wine, add vegetables and herbs.  Cook for another 20 minutes on low, with lid on. No need to stir.

Cook pasta according to directions, cooking approximately 11-12 minutes until tender. Drain in a colander.

Plate pasta on 4 plates. Spoon turkey mixture onto the pasta, making sure you add the juice that is in the bottom of the pan to each portion. Sprinkle with Parmesan cheese. Adorn with small salad or pretty green salad green leaves.

Serve with gluten-free breadsticks.

Enjoy.





*********************
Book 2 in A Cheese Shop Mystery series launched last month: LOST AND FONDUE . 




If you'd like to order a copy, click this booksellers link on my website. It's available on Amazon, Barnes and Noble, and independent booksellers.










To see a trailer for LOST AND FONDUE, click HERE


To read an excerpt of LOST AND FONDUE, click HERE.

























If you'd like to know more about A Cheese Shop Mystery series and want to download a few other recipes from me (on recipe cards - including FONDUE), click here: RECIPES.
















Say cheese!


Be sure to catch me (or my characters) the fourth of every month at Killer Characters blog, and on Facebook, and on Twitter: @AveryAames.

Saturday, February 12, 2011

The Food of Love: Spaghetti and Meat(less) Balls

Want to hear a romantic story?

Back when Mr. Wendy and I were simply living in sin, he went on tour with his band for three long, lonely weeks. The day he got back, I made a celebratory dinner of spaghetti and faux meatballs (we're both vegetarian, so the real deal is off the table). We spent the evening being our usual classy selves, eating spaghetti in bed with the TV on. Fully clothed. (Get your minds out of the gutter.)

With the dirty dishes piled on the rumpled bedclothes between us, and a commercial blaring in the background, he told me he had a present for me. But I could only have it if I agreed to marry him ... and he proceeded to pull a ring from his pocket.

Yep. That's how we got engaged. Forget the wine and roses ... we had garlic breath, sweatpants, and the Mattress Giant. But it was still unbearably romantic to me, because it was Mr. Wendy. And he asked me to marry him.

Sigh.

I'm the luckiest girl in the world.

I may never know whether Mr. Wendy married me for my tender heart, my sparkling wit, or my delectable meatballs, but I hedge my bets and make spaghetti often. And in honor of Valentine's Day, which is right around the corner, I'm sharing my recipe for the most romantic spaghetti and faux meatballs in the world. To make the recipe vegan, simply substitute a soy-based "parmesan" for the real deal; everything else is vegan.

Spaghetti and Meatless Balls

1 28 oz. can crushed tomatoes
1 28 oz. can diced tomatoes
1 small can tomato paste
2 Tbs. olive oil
1/4 cup red wine
3 cloves crushed garlic
2 tsps. dried basil
2 tsp. dried oregano
1 Tbs. balsamic vinegar
salt to taste

Balls:

1 tube "Gimme Lean - Sausage Style"*
1/4 c. grated parmesan cheese
2/3 c. panko bread crumbs
1 tsp. garlic powder
1 1/2 tsp. dried basil
1 1/2 tsp. dried oregano
1/2 c. minced parsley
2 Tbs. ketchup

* Gimme Lean comes in a tube like real breakfast sausage. It is available in the produce, dairy, or "hippie chow" section of many national grocery stores


Preheat oven to 375. Mix all meatball ingredients together in a very large bowl (ideally, use your hands). Spray two mini-muffin pans (or a large cookie sheet) with nonstick spray. Using heaping tablespoons of the mixture, form mixture into 24 small balls (do not compress too much - roll gently). Place the balls in the muffin cups or on the cookie sheet. Bake for 20 minutes.


For the sauce, in a large saucepan, heat the oil over medium-high heat. Add garlic and saute until just fragrant, then add tomato paste. Stirring occasionally to incorporate the oil into the paste, brown the tomato paste for about 5 minutes. Add red wine to the pan and "deglaze" (I use quotes here because I use a nonstick pan, so there's really no deglazing to be done -- but you want the wine to hit the hot pan, sizzle, and be incorporated into the paste). Add remaining ingredients, bring to a simmer, reduce heat to low, and simmer (covered) for about 30 minutes. Add salt and possibly a pinch of sugar if necessary to cut the acidity of the tomatoes.

Bring pasta water to boil. When you put the pasta in the water, put the balls in the sauce (to heat through). Serve with additional parmesan.

The sauce recipe makes plenty of sauce for a single box of pasta, with enough left over for a faux meatball sub or two.

Please share the menu for your most romantic meal ... What is your special "food of love"?

Wendy Lyn Watson writes the Mysteries a la Mode. The third in the series, A Parfait Murder, will be available in June, 2011.

Monday, October 4, 2010

Veal Delicious


For years, one of my favorite comfort foods was pasta with cheese. That was it. Pasta, cheese, melt-in-my-mouth, let me die a happy woman.

And then I found out I needed to eat gluten-free, and
I thought, oh, no, what will I do? No more pasta. No more comfort.

Oh, poor me.

Well, for pity sake, that's not the case. I have found some fabulous gluten-free pastas over the last ten years that taste great. And with cheese and other goodies on top, you can't tell the difference. Really! {I've fooled many a guest.}

Recently, I discovered another yummy food. A cheese that I'd never tasted.

Havarti.

I have to admit, the name had always put me off. I thought of sour cheeses that I'd had in Greek food and my mouth puckered. I don't know what it was that I'd tasted way back when (maybe Haloume, sort of a ricotta-style cheese that is actually deliciously tart!), but I risked having Havarti cheese (big risk), and am I ever happy I did.

First rumor dispelled -- it's not from Greece. It's from Denmark.

Second -- oh, yum! It has a buttery texture and aroma, and it can be sliced, grilled, or melted. Perfect for cooking.

I made a Veal Parmesan substituting Havarti for half of the Parmesan and, wow, if I do say so myself. This is a meal that even my celiac friends can enjoy.


VEAL PARMESAN & HAVARTI


Ingredients:


1 pound veal cutlets

1 egg

¾ cup crushed rice chex cereal

1 teaspoon salt

1 teaspoon ground pepper

1 teaspoon crushed garlic

2 tablespoons oil

½ lemon, squeezed juice

¼ cup chicken broth (gluten-free)

2 mushrooms, sliced

2 cups cooked spaghetti (gluten-free)

1 ½ cups mixed cheese, half Parmesan and half Havarti

1 teaspoon dried parsley flakes


Directions:


Cook the spaghetti according to the package. While the water comes to a boil, do the following:


Meanwhile, whip egg in a pie tin. Drench the veal cutlets in the egg.


Crush the rice chex cereal. Add salt and pepper, and set in another pie tin. Dredge the veal cutlets in the rice cereal.


Heat the garlic in the oil on medium high. When the garlic is brown, set the veal into the oil and turn the heat down to medium. While the veal browns, squeeze in the lemon juice. Cook two minutes. Turn the veal, cook two more minutes and add the chicken broth. Cover and cook ten more minutes on medium low.


Now add the sliced mushrooms and cook two more minutes. When that is done, remove the veal cutlets from the pan and set into a broiler pan.


Mound the grated cheese on each of the slices. Set the pan under the broiler and broil four minutes.


To serve: set drained spaghetti onto a plate. Set one to two cutlets on each portion of spaghetti. Decorate with mushrooms and cereal “roux” from the saute pan. Sprinkle with parlsey flakes.



* * *

If you'd like to know more about The Long Quiche Goodbye and want to download a few other recipes from me (on recipe cards), click on this link to my website: Avery Aames. I've posted recipes in the "morsels" section. There's lots of other fun stuff, as well. And sign up for the fan club to get in on the next contest...coming soon. October's newsletter just came out! You'll find it at this link: NEWSLETTER


Wednesday, May 12, 2010

Spaghetti with Fried Eggs


I was very lucky to be the author at
Authors @ the Teague this past Saturday.
Lesa Holstine, the director of the Velma
Teague Branch and coordinator of the
event, was so wonderful to have me out

to visit. I can't thank her enough. She
even had the most scrumptious little
cupcake bites from Shelley's Specialty
Desserts
-- truly, wonderful! Thanks, Lesa!
(She's the one in the cool hat, I'm the one in
the cupcake T-shirt -- shocker, I know).

One of the things that I am frequently asked is:
How do you have a life and write three series
at
the same time?
Good question. I'm a spaz, so that helps, but I'm
also always looking for ways to make my life with two
ACTIVE boys -- note the understatement -- and a new puppy
quicker and easier without compromise, as in I've never eaten a
frozen dinner in my life (unless it was my own leftovers)
and I'm not planning to start any time soon. I know there are good ones
out there, but I'm trying not to eat any packaged foods. I sound like a food
snob, don't I? Well, this recipe should fix that. It's a total back to basics!

A lovely librarian that I work with (also the mom of two sons -- so she
knows the drill) gave me this recipe the other day and as soon as I read it,
I knew I had to make it. She got it from the New York Times's
Mark Bittman and his Recipe of the Day
and graciously
shared it with me. Thanks, Wendy!


Spaghetti with Fried Eggs

Ingredients


Salt
1/2 pound thin spaghetti
6 tablespoons extra virgin olive oil

2 large cloves garlic, slightly smashed

4 eggs

Ground black pepper

Freshly grated Parmesan

Directions:


Bring a pot of salted water to the boil. Start the sauce in the next step, and start cooking the pasta when the water boils. Combine garlic and 4 tablespoons of the oil in a small skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic, and add the remaining oil. Fry the eggs gently in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do. (The eggs will finish cooking in the heat of the pasta.) Season to taste, and serve immediately, with cheese if you like.






TESTIFY! This was delicious. We put a little diced pepperoni on
ours, but it was not needed. And it only took 20 minutes to prep
and serve.

Jenn McKinlay
www.jennmckinlay.com

SPRINKLE WITH MURDER
Available NOW

aka Lucy Lawrence
CUT TO THE CORPSE
Available NOW


And now what's shaking in contest land???


Julie’s first book in the Manor of Murder Mystery series,

Grace Under Pressure, debuts June 1st! To help launch t

he book and to celebrate its release, she's running a

very special contest: Pre-order Grace Under Pressure

any time before May 31, 2010, and you're eligible to win a

$25 gift certificate from Mystery Lovers Bookshop! (and

if you've already pre-ordered, you just need to let Julie

know!) No receipts required. Just email Julie at

JulieHyzy@gmail.com with the date that you pre-ordered

and the name of the bookstore you ordered it from, and

your name goes in! (Please put "CONTEST" in the subject

header. Thanks!)


Here are a few helpful links to get you started: Mystery Lovers Bookshop

(free shipping on book orders over $10!) - The Poisoned Pen (my local

mystery bookstore) - Barnes & Noble - Amazon.com